Why You’ll Love This Recipe

The combination of baby potatoes, carrots, and zucchini roasted with fragrant garlic and fresh herbs creates a deliciously savory side that’s both healthy and satisfying. The vegetables develop a lovely golden-brown color and tender texture, making this dish a perfect complement to weeknight dinners or special occasions.

Ingredients

10 oz baby potatoes, halved
8 oz carrots, scrubbed and cut into 2-inch pieces
2 tablespoons olive oil, divided
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
Salt and freshly ground black pepper, to taste
6 oz zucchini, trimmed and cut into 1-inch pieces
2 cloves garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C) and position the rack in the middle.
In a large bowl, toss the halved baby potatoes and carrot pieces with 1½ tablespoons of olive oil, minced thyme, rosemary, salt, and pepper. Spread evenly on a rimmed baking sheet. Roast for 20 minutes.
Meanwhile, toss the zucchini pieces in a separate bowl with the remaining ½ tablespoon of olive oil and a pinch of salt.
After 20 minutes, add the zucchini to the baking sheet with the potatoes and carrots. Sprinkle the minced garlic over all the vegetables and toss gently to combine.
Roast for an additional 20 minutes or until all the vegetables are tender and lightly browned.
Serve warm as a delicious, herb-infused side dish.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Variations

Add other vegetables: Include bell peppers, onions, or Brussels sprouts for extra variety.
Spice it up: Add a pinch of red pepper flakes or smoked paprika for some heat.
Use dried herbs: Substitute fresh thyme and rosemary with dried versions if fresh are unavailable—use about 1/3 the amount.
Lemon twist: Squeeze fresh lemon juice over the vegetables before serving for a bright finish.
Parmesan topping: Sprinkle grated Parmesan cheese over the vegetables in the last 5 minutes of roasting for a cheesy crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes or in the microwave until warmed through.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, just cut regular potatoes into similarly sized pieces to ensure even cooking.

Can I prepare the vegetables ahead of time?

You can chop and season the vegetables in advance and refrigerate them. Roast when ready to serve.

How do I know when the vegetables are done?

They should be fork-tender and lightly browned on the edges.

Can I use dried garlic instead of fresh?

Fresh garlic gives the best flavor, but dried garlic powder can be used—add it with the herbs during the first toss.

What if I don’t have fresh herbs?

Dried thyme and rosemary work well; use about 1/3 the amount of fresh herbs.

Can I roast this in a convection oven?

Yes, reduce the temperature by 25°F (about 15°C) and check for doneness a bit earlier.

How do I keep the vegetables from sticking to the pan?

Use a rimmed baking sheet and toss vegetables well with oil before roasting. You can also line the sheet with parchment paper.

Can I add other seasonings?

Absolutely! Garlic powder, onion powder, paprika, or Italian seasoning all work nicely.

Are these vegetables suitable for meal prep?

Yes, they reheat well and make a great ready-to-eat side for several days.

Can I double the recipe?

Yes, just use a larger baking sheet or two pans to avoid overcrowding, which helps ensure even roasting.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish that pairs well with almost any main course. With minimal prep and just a handful of ingredients, it’s a versatile recipe that brings out the best in fresh vegetables. Whether for a casual dinner or a festive meal, this dish delivers comforting roasted flavors every time.